Baked Sea Bass with Lime and Chilli

Baked fish is so tender and so easy to do, with great results for dinner parties, and for this dish, a good quality fish, with a subtle flavour. Cooking time is also fairly minimal, which is always a plus. Serves 4

Ingredients:

4 Fillets Sea Bass, decent thickness.
1-2 limes, depending on size.
1 medium red chilli
1 glass of dry white wine
1 standard bagh of fresh spinach
6-8 baby courgettes
1 clove of garlic
4 leaves of fresh basil, diced
1 Pinch of chopped parsely

Instructions:

1. Fist prepare the Fish by wrapping each fillet in individual tinfoil parcels. put a quarter glass of wine in the bottom of the pacel, lay fish skin down on top of it and cover fish in finely chopped chilli and 4 slices of lime. Close up parcels.
2. Preheat oven tp abput 180, and place closed up parcels in for 8-9 minutes.
3. Dice courgettes and sauté with roughly chopped garlic clove.
4. Wilt and season spinach.
5. Remove the parcels from the oven while the spinach is wilting, and leave to stand closed for 3 more minutes. The fish will still slow cook in the bag. If you want the fish mroe well done, adjust accordingly, but a meaty fish can be served medium rare for best results.
6. Place a bed of spinach on each plate, and put the sautéd courgettes on top and lay the fish atop of them.
7. Garnish with the chopped basil and parsely.


Alternative results can be achieved by making a white wine and lime sauce, while pan frying the fish with chilli, which will create a crispier skin, but I prefer baking, as it allows for the chilli and lime flavours to infuse more.

Tuck in!